Makes 3 dozen

Think the center of butterfinger candy. Yes, all that delicious peanut butter flavor, slightly crispy, flakey texture and a melt-in-your-mouth experience! I’m giving these out on Purim. Come on over!

1 cup sugar
3/4 cup light corn syrup
2 tablespoons water
1 tablespoon unsalted margarine or butter
1 1/2 cups peanut butter, I used a natural brand
1 cup coarsely chopped roasted peanuts
3/4 teaspoon kosher salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon baking soda

Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the margarine/butter and bring
to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the
pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.

Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 1 1/2 minutes, until melted and hot. Stir well.

In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.

Immediately pour the caramel into the
melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as
possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast.

Immediately scrape the hot candy into the prepared pan and press into a flat, even layer. Let cool completely. Peel off the foil and cut the candy into squares.

MAKE AHEAD
Cut or uncut, the candy can be stored in an airtight container at room temperature for up to 2 weeks.